Arroz Amarillo is a staple in Latin meals. This simple recipe goes well with just about any meal.

Arroz amarillo


2 cups rice
2 cups chicken stock
1 cup corn kernels (drained – fresh, canned or frozen)
1 large onion
4 cloves of garlic
½ teaspoon oregano
½ teaspoon cumin
1 bay leaf
½ teaspoon tomato paste
1 teaspoon salt
2 tablespoon oil
2 red peppers


Put oil in a saucepan adding the garlic, finely chopped, follow with the onion, cumin and tomato paste. Sauté onion until it is lightly colored. Add rice and corn. Mix well for a few minutes to coat the rice.

Add chicken stock and bay leaf, stir well. Stir in salt and washed and chopped peppers. Bring to a boil, stir, lower heat and simmer until rice is very tender (about 25 minutes).

Turn off the heat. Allow to cool with lid on.

Serve with chicken.

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